Tuesday, December 7, 2010

japanese cottonsoft cheesecake

when hubby says we'll be going to semenyih
i was excited! i want to bake something for the girls!
this recipe was just right since i have loads of eggs
and just 250g of cream cheese

its my 2nd attempt of making this cake
after the volcano look-alike
and still..
i did not get it right!

thy shall not be dense! :(
source: dianasdesserts
  • 140g fine granulated sugar
  • 6 egg whites
  • 6 egg yolks
  • 1/4 tsp cream of tartar
  • 50g butter
  • 250g cream cheese
  • 100 ml fresh milk
  • 1 tbs lemon juice
  • 60g cake flour /superfine flour
  • 20g cornflour (cornstarch)
  1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
  2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
  3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
  4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
i did take note from my previous failed attempt:
  1. leave the oven door ajar for 30mins after baking time.
  2. putting the 9inch baking tin in 10inch baking tin and fill the hotwater halfway up & put tehm in the oven at one go.
another volcano wannabe :p

it has some improvement but still..
doesnt come out the way it should have been!!
kenapa dia masih kecut di keliling kek itu?
kenapa dia jadi padat & not cottonsoft??
takmo kawan la camni!

dah sampai semenyih.. dah potong slice nipis2..
i found out.. the texture is cottonsoft after-all ;)
suke le tu!

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